These days, most people would find this method of preparation extremely squeamish, and therefore more recent recipes either instruct the chef to boil the live lobsters before splitting them or they use lobsters that have been cooked previously.
Lobster Thermidor is in effect a mixture of lobster meat and a creamy sauce that is served inside the empty lobster shell, topped with cheese and browned under the grill.
In some recipes the sauce consists of a thick bechamel
base to which a concentrated stock of white wine, fish and meat stock, mustard (powder in the original recipe), chopped shallots, chervil
is generally added, whilst other recipes contain a sauce made up of double cream, egg yolks, butter and brandy or sherry.
Another variant in the recipe is the type of cheese used. Those that stick to the original French recipe use Gruyère or Parmesan, whilst others include Mozzarella or even Cheddar.
Below we offer a variety of different recipes, some that adhere to the traditional recipe, and others that have been created to suit more modern tastes.